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Best Easy Sausage and Sage Stuffing Balls Recipe

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These Sausage and Sage Stuffing Balls are a game-changer for any holiday or weeknight meal. They offer all the cozy, comforting flavor of traditional stuffing in a fun, portable shape that kids love, with a perfectly crispy exterior and soft, savory interior.

Ingredients

Scale
  • 1 pound mild Italian sausage, casings removed
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 (14-ounce) bag herb-seasoned stuffing mix (or 6 cups dry bread cubes)
  • 1 1/2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried sage)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. Brown the sausage: Place your large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until nicely browned, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate. Leave about 2 tablespoons of the rendered fat in the pan.
  3. Sauté the aromatics: Reduce the heat to medium. Add the diced onion and celery to the pan. Cook for about 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Combine the dry ingredients: In a large mixing bowl, add the stuffing mix, browned sausage, and cooked onion-celery mixture. Sprinkle in the fresh sage, black pepper, and salt. Toss together with a fork.
  5. Add the wet ingredients: In a small bowl, whisk together the chicken broth and beaten eggs. Pour over the dry ingredients. Mix with a spatula or your hands until evenly moistened. The mixture should hold together when squeezed.
  6. Let it rest: Let the mixture sit for about 5 minutes to allow the bread to absorb the liquid.
  7. Shape the balls: Using a cookie scoop or spoon, portion out the mixture and roll into 1.5-inch balls. You should get about 20-24 balls. Place them on the prepared baking sheet, leaving about an inch of space between each.
  8. Brush with butter: Using a pastry brush, brush the top of each ball with the melted butter.
  9. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until golden brown and crispy on the outside. Halfway through, rotate the pan for even browning.
  10. Cool slightly and serve: Let them rest on the baking sheet for about 5 minutes before serving. Serve warm.

Notes

Don’t overmix the stuffing mixture to keep the balls light and tender. Check moisture level: mixture should be like slightly damp sand. Use a thermometer to ensure internal temperature reaches 165°F (74°C). For make-ahead, assemble balls and refrigerate up to 24 hours before baking; add 5 minutes to baking time. Don’t crowd the pan to ensure browning. Eggs are essential as a binder.

Nutrition

Keywords: stuffing balls, sausage stuffing, sage stuffing, Thanksgiving side, easy stuffing recipe, holiday side dish

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